Prep the marinade/glaze. In a small bowl, whisk together honey, Sriracha, soy sauce, lime juice (about 1 tablespoon), minced garlic, grated ginger, and sesame oil. Taste and adjust: more honey for sweetness, more Sriracha for heat, more lime for brightness.

Pat the salmon dry. Use paper towels to remove surface moisture so the glaze sticks and the fish sears better. Season the flesh side lightly with salt and pepper.

Marinate briefly. Place salmon in a shallow dish or zip-top bag and spoon over half of the glaze. Let it sit for 10–20 minutes at room temperature while you preheat the oven. Reserve the remaining glaze for basting.

Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup and lightly oil it. You can also use an oven-safe skillet.

Arrange the salmon. Place fillets skin-side down on the prepared pan. Spoon a bit more glaze on top, keeping some in reserve for the finish.

Roast. Bake for 8–12 minutes, depending on thickness. A 1-inch-thick fillet usually needs around 10 minutes. The salmon should flake easily and look slightly translucent in the center when you pull it from the oven.

Optional broil for char. For a deeper caramelized top, switch to broil for 1–2 minutes at the end. Watch closely—honey can burn quickly.

Baste and rest. Brush the salmon with the remaining glaze as soon as it comes out. Let it rest for 3 minutes so the juices settle and the glaze clings.

Garnish and serve. Sprinkle with sesame seeds and green onions. Add lime zest or a quick squeeze of lime if you like. Serve with rice, noodles, or a crisp salad to balance the heat.